Pickled Pork Buns with Pickled Vegetables

Overview

Pickled vegetables (Xuelihong) can not only be fried and eaten, but also delicious in soups and steamed buns. Make the buns the day before and fry them in a pan the next morning. The skin will be charred and the filling will be fragrant. If you make breakfast, you can have hot buns, which saves trouble and time.

Tags

• staple food
• home cooking
• children
• breakfast
• northeastern cuisine
• steamed buns
• chicken essence
• ginger powder
• instant yeast powder
• light soy sauce
• minced meat
• pickles
• tofu
• zanthoxylum bungeanum
• minced green onion
• plain flour

Ingredients

Steps

1. 1 Dissolve the yeast powder with a little warm water first, then add the flour and stir for a few times, then add water little by little and knead it into a slightly softer and smooth dough, and ferment until the dough is 2-2.5 times as big.

   

2. 2 When making the dough, soak the pickled cabbage (Xuelihong) in water for 30-50 minutes, clean it, and cut it into 0.5 cm cubes for later use. (If the pickles are very salty, soak them longer)

   

3. 3 Cut the tofu into small cubes, heat a wok, add oil and fry the tofu for a while until the surface of the tofu is slightly yellow (fried tofu will not break easily when mixed with stuffing).

   

4. 4 Put the minced meat into a container, add light soy sauce (or soy sauce), chicken essence, minced green onion, and minced ginger and mix well.

   

5. 5 Add the pickled vegetables and tofu and mix well.

   

6. 6 Heat a wok, add half a tablespoon of cooking oil, fry the Sichuan peppercorns until fragrant, then turn off the heat and remove the Sichuan peppercorns.

   

7. 7 Pour the oil into the filling and mix well.

   

8. 8 At this time, the dough has risen. Roll the dough into long strips, cut into balls, and roll into dough.

   

9. 9 Wrap in the fillings, wrap all the buns, and then proof for 20-25 minutes (the proofing time is adjusted according to the indoor temperature).

   

10. 10 Add water to a steamer and bring to a boil over high heat. Brush a layer of cooking oil on the grate, add the risen buns, adjust the heat to medium, cover the pot and steam for 15 minutes (the time is adjusted according to the size of the buns). Don't open the lid of the pot immediately after turning off the heat, wait for 1-2 minutes so that the skin of the buns will not break.